I love to smoke my geese. I use a very basic recipe--canning salt and brown sugar in the water which makes a brine soultion. I soak then 2 to 3 days depending on size of breast fillets while in the Rferg in a tupaware container . Works for me I use my friends converted smoker (was an old refg).

I am sure some of you have elaborate brine solutions and such--post them up